San Giacomo Saba - 250ml

aWe recently discovered this wonderful producer of Balsamico at a recent Salon del Gusto in Turin Italy. In addition to their Aceto Balsamico Tradizionale di Reggio Emilia they produce a number of other amazing balsamic products including this saba.

Saba is made from the same cooked grape must (Lambrusco and Trebbiano grapes) used for producing balsamico but it is simply reduced by 1/3 over an open fire which caramelizes the sugars and concentrates the flavors. Unlike Balsamico, saba is not fermented or aged and as such it is important to get it as fresh as possible. We keep it for no more than 1 year from the date of production. We receive new batches each year in November or December depending upon the production schedule.

This traditional specialty is used in many ways, limited only by your
culinary imagination: As a drink when diluted with sparkling water,
over shaved ice (granita), over ice cream, to sweeten breads and
cookies, as a condiment on beans or polenta, or added to ricotta or
yogurt. Add it to your tomato sauce to create an
exceptional sauce. When fresh fruits are in season, serve sliced with a
little Saba drizzled on top or of course, try a drizzle of it atop a crumbling of Parmigiano Reggiano or Bra Duro.

About Acetaia San Giacomo:We recently discovered this wonderful producer of Aceto Balsamico Tradizionale (ABT) di Reggio-Emilia at the Salon del Gusto and we are happy to have it on our shelves in time for the holidays. The tradizionale vinegars are all of a minimum level of quality as defined by the consortium and while it would be easy to then consider all such vinegars equal, there can be distinct qualitative differences from one producer to the next. Our vinegars are from a small producer who reaches beyond the consortium's requirements to produce the best traditional product they can. This means choosing only the highest quality grapes for pressing and cooking; cooking the mosto at a lower temperature for a longer period of time; maintaininga low residual sugar content so that the full complexity of flavors comes through and the vinegar is only aged and stored in wood and never in steel. We have a wide selection of vinegars including the Aceto Balsamico Tradizionale in red seal, silver seal and gold seal as well as their saba, vincotto and condimento balsamico.

Acetaia San Giacomo

We discovered this wonderful producer of Aceto Balsamico Tradizionale (ABT) di Reggio-Emilia at the Salon del Gusto in Turin Italy.

While all tradizionale vinegars are of a minimum level of quality as defined by the D.O.P. stndards, there can be distinct qualitative differences from one producer to the next.

Acetaia San Giacomo is a small producer who reaches beyond the consortium's requirements to produce the best traditional product they can.

This means choosing only the highest quality grapes and giving each batch their undivided attention as the must is cooked, fermented, acetified and aged.

We have a wide selection of their vinegars including the Aceto Balsamico Tradizionale in red, silver and gold seal as well as their saba, vincotto and condimento balsamico.